Show spring vegetable treats As gentle showers coax brilliantly colored vegetables from the moist brown earth imaginative homemakers ma kers can perform equally miraculous u IOU deeds with the foods in their kitchens with a dash of imagination all vegetables can come in for plenty D of honors and encores A special set of seasonings a f few e w sauces or a certain arrangement of several vegetables a are r e all t that h a t are needed to make any member of the vegetable family a real treat golden carrots plump asparagus spears deep green spinach and snowy white onions as well as lend themselves to the recipes given in column use them 0 often to pep the vegetable portions of your daily menus spring vege vegetable t a ble casserole serves 4 t bounces 4 ounces elbow spaghetti vt cup butter 2 tablespoons enriched flour H teaspoon salt pepper acup 1 cup vegetable liquid 1 lemon juice ato 1 to 1 il cups cooked asparagus vt cup buttered bread crumbs cook spaghetti in boiling salted water until tender about eight minutes drain and rinse while spaghetti is cooking melt butter in saucepan add flour salt and pepper and mix well gradually pour in vegetable liquid and lemon juice stirring constantly until thickened cut asparagus into one inch pieces leaving tour four or five spears whole for garnish fold cut asparagus and spaghetti into sauce pour into greased 14 quart casserole arrange uncut asparagus spears on top and sprinkle with buttered bread crumbs hake bake in a moderate oven 30 minutes spring salad plate serves 0 6 2 pounds asparagus fresh cooked whole stalks 6 medium sized beets cooked 1 I li 4 cup french dressing ahard 6 h ud cooked eggs cess 1 cucumber leaf lettuce stuffed olives cut beets in thin slices spread asparagus and beets in shallow dish pour french dressing over them let stand in refrigerator one hour or more remove axin mn shells from hard cooked t 11 eggs cut each I 1 1 1 1 egg in halt ha if f I 1 lengthwise and remove yolks to bowl mash yolks with fork add any desired seasonings son ings mayonnaise etc refill egg whites with mixture cover with waxed piper paper and keep in refrigerator until serving time lime arrange lettuce on individual plates dividing di iding into three sections place alternating slices of beets and cucumber in another section place two deviled egg halves in third garnish with stuffed olives stuffed olives tasty salt crackers are often served with salad plates |